Cauliflower Rice and Beans

Who needs rice when you have cauliflower? Inspired by a beautiful head of locally grown cauliflower and my wonderful friend Mo.

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What You'll Need:

1 head cauliflower

1 onion, minced
1 clove garlic, minced
olive oil

1/2 c water
2 tbsp. tomato paste
1/2 tsp chili powder
1/2 tsp cumin
1/2 tsp salt
fresh ground pepper

1 can black beans, rinsed and drained

Fixins:
fresh cilantro
chopped tomato
fresh jalapeño
cheddar cheese, shredded from the block
Greek yogurt
whatever else sounds delicious to you in Mexican inspired fare

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Chop cauliflower. Pulse in a food processor until "riced." This may take a few rounds, depending on the size of your food processor.

Cook riced cauliflower with olive oil in a large frying pan, stirring frequently. The water will slowly begin to cook out, and it will begin to brown. 

Meanwhile, sauté onions and garlic in a separate frying pan. Once aromatic, add water, tomato paste and seasonings. Stir to create a light sauce. Add cooked cauliflower and beans, mix well.

Portion onto serving plates, top with desired fixins. Or, wrap up in a tortilla as a burrito. 

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Serves 2 as a main, 4 as a side.